Why You’ll Love This Recipe

Classic Flavor: These doughnuts capture the traditional taste of a classic glazed doughnut, making them a favorite for all ages.
Homemade Goodness: Crafting these doughnuts at home allows you to enjoy them fresh and warm, straight from the fryer.
Rewarding Process: While the recipe requires some time and attention, the end result is a batch of delicious doughnuts that are well worth the effort.

Ingredients

For the Doughnuts:

1 1/8 cups whole milk, warmed to 100°F to 110°F
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
3/4 cup unsalted butter, melted
2 large eggs, beaten
4 cups all-purpose flour
1/4 teaspoon kosher salt
Vegetable oil, for frying

For the Glaze:

3 cups confectioners’ sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/3 cup cold water or milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Yeast Mixture:
- Warm the milk to 100°F to 110°F. Add the sugar and stir until dissolved. Sprinkle the yeast over the milk mixture, stir gently, and let it sit for about 10 minutes until it becomes frothy.
Combine Wet Ingredients:
- In a separate bowl, melt the butter until just melted and not too hot. Slowly add the beaten eggs to the melted butter, stirring constantly to prevent cooking the eggs.
Mix Dough:
- In the bowl of an electric mixer fitted with a dough hook, combine the egg and butter mixture with the yeast mixture. With the mixer on medium-low speed, gradually add the flour and salt, mixing until the dough comes together. Continue kneading the dough with the mixer for about 5 to 7 minutes until it becomes smooth and elastic.
First Rise:
- Transfer the dough to a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Shape Doughnuts:
- On a lightly floured surface, roll out the chilled dough to about 1/4 to 1/3-inch thickness. Use a 3-inch round cutter to cut out dough rounds, then use a 1-inch cutter to cut out the center holes. Place the doughnuts and holes on a floured baking sheet.
Second Rise:
- Cover the doughnuts with a clean kitchen towel and place them in a warm. Allow them to rise for about 1 hour, or until they have visibly puffed up and appear airy.
Fry Doughnuts:
- Heat vegetable oil in a large pot to 375°F. Carefully place the doughnuts into the hot oil, a few at a time, and fry for about 1 minute on each side until golden brown. Use a slotted spoon to remove the doughnuts and place them on paper towels to drain excess oil. Repeat with the remaining doughnuts and holes.
Glaze Doughnuts:
- In a medium bowl, whisk together the confectioners’ sugar, salt, vanilla extract, and cold water or milk until smooth. While the doughnuts are still warm, dip each one halfway into the glaze, then place them on a wire rack to allow the glaze to set.

Servings and Timing

Servings: This recipe yields approximately 18 doughnuts.
Preparation Time: 20 minutes (active)
Rising Time: Approximately 9 hours (including overnight refrigeration)
Cooking Time: 30 minutes
Total Time: About 10 hours

Variations

Chocolate Glaze: For a chocolate twist, add 1/4 cup of unsweetened cocoa powder to the glaze mixture.
Cinnamon Sugar Coating: Instead of glazing, toss the warm doughnuts in a mixture of cinnamon and granulated sugar for a classic flavor.
Filled Doughnuts: After frying, inject the doughnuts with your favorite fillings, such as jelly, custard, or cream, using a pastry bag fitted with a filling tip.

Storage/Reheating

Storage: Store any leftover doughnuts in an airtight container at room temperature for up to 2 days.
Reheating: To enjoy warm doughnuts, place them in a microwave for about 10 seconds or warm them in a preheated oven at 350°F for a few minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast in place of instant yeast. The process remains the same, but the rising times may be slightly longer.

Do I have to refrigerate the dough overnight?

Refrigerating the dough overnight enhances the flavor and texture of the doughnuts. However, if you’re short on time, you can let the dough rise at room temperature until doubled in size, which may take about 1 to 2 hours.

What type of oil is best for frying doughnuts?

Vegetable oil or canola oil are ideal for frying doughnuts due to their neutral flavor and

Homemade Glazed Donut

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Author: Julia
Total Time: ~10 hours
Yield: 18 doughnuts
Diet: Vegetarian

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Description

These homemade glazed doughnuts are light, fluffy, and coated in a sweet vanilla glaze. Inspired by Ree Drummond’s recipe, these classic yeast doughnuts are perfect for breakfast or a special treat. Enjoy them fresh and warm, just like from a bakery!

Instructions

Activate the Yeast:
- Warm the milk and stir in sugar.
- Sprinkle yeast over the mixture, stir gently, and let sit 10 minutes until frothy.
Prepare the Dough:
- Melt the butter and mix it with the beaten eggs.
- In a stand mixer with a dough hook, combine the yeast mixture, butter mixture, flour, and salt.
- Knead on medium-low for 5-7 minutes, until smooth and elastic.
First Rise (Overnight Refrigeration):
- Place dough in a greased bowl, cover, and refrigerate for at least 8 hours or overnight.
Shape the Doughnuts:
- Roll out the chilled dough to 1/4 to 1/3-inch thickness.
- Cut with a 3-inch round cutter and use a 1-inch cutter for the center.
Second Rise:
- Arrange doughnuts on a floured surface, cover with a towel, and let rise 1 hour until puffy.
Fry the Doughnuts:
- Heat vegetable oil in a deep pan to 375°F (190°C).
- Fry doughnuts in batches for 1 minute per side, until golden brown.
- Drain on paper towels.
Make the Glaze:
- Whisk together confectioners’ sugar, salt, vanilla extract, and cold water/milk until smooth.
Glaze the Doughnuts:
- While warm, dip each doughnut halfway into the glaze.
- Place on a wire rack to set.

Notes

Chocolate Glaze: Add 1/4 cup unsweetened cocoa powder to the glaze.
Cinnamon Sugar Doughnuts: Toss warm doughnuts in cinnamon sugar instead of glazing.
Filled Doughnuts: Omit the center hole and fill with jelly, custard, or cream after frying.
For baked doughnuts: Bake at 375°F (190°C) for 10-12 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: American